3/4 c. chopped onions
1 1/2 c. chopped celery
2 tbsp. butter
9 c. any bread cubes
1/4 c. chopped parsley
2 eggs
1 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper
2 (8 oz.) cans standard oysters (chopped)

Combine 1 3/4 cups oyster liquid and milk in a large pan. Melt butter. Cook and stir onion and celery until tender but not brown. Add bread cubes, seasonings and mix. Stir in chopped oysters. Beat eggs into oyster liquid and milk. Add liquid gradually and toss lightly to evenly coat. Makes enough stuffing for a 12 to 14 pound turkey.